Kimchi, Squid, and Scallion Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is cooked with kimchi, squid, and scallions. The tangy, savory kimchi pairs with chewy squid and fragrant scallions.
This pot rice is cooked with kimchi, squid, and scallions. The tangy, savory kimchi pairs with chewy squid and fragrant scallions. It’s just right when you want a warm, satisfying bowl for lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 547.5g serving): 741.7 kcal · protein 31.6g · carbohydrate 126g · fat 8.4g · sodium 815.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If a lot of kimchi liquid clings to the kimchi, use a little less water so the rice doesn’t turn mushy.
Tips: Squid can get tough if cooked too long, so you can add it after the rice has finished steaming and let the residual heat cook it.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Squid — 100 g
- Napa cabbage kimchi — 0.5 cup
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Soy sauce — 0.5 tsp
- Water — 180 ml